Vegan Butternut Squash Hummus with Brown Butter and Sage
If there is one the we all know and love, its hummus! Whether you have a black belt in the kitchen or feel like you’re in another universe, you too can make this homemade snack.
What’s great about hummus? Everything.
It’s quick, easy, affordable, you can mix up the flavors as you see fit, tailor them to your tastebuds, the season, do a savory hummus or a more sweet forward hummus, pair it with veggies or bread, and it’s packed with plant protein and fiber!
When it comes to fall I’m all about the butternut squash. We do fritters, soup, and more. Squash has a similar flavor profile to pumpkin, but perhaps more on the sweeter side like sweet potatoes. You can do so much with butternut squash, and hummus is actually one of my favorites! I’ve done countless brown butter concepts and while you don’t see it a lot, I knew you could infuse hummus with these same components and have a winner, I was right!
Dreading roasting butternut squash? You can us canned
Not looking forward to browning butter? Its so easy and takes minutes!
What’s great about this dish? Everything! It’s quick, easy, affordable, packs protein and fiber, has rich notes of butter, hints of garlic cinnamon, and sage. It’s savory, but also has a tiny hint of sweet, it has aesthetic appeal, can easily be made in bulk, is perfect for entertaining, perfect for fall, and just such a game changer!
If you love fresh modern recipes or long for everything brown butter, you have to try this new vegan Butternut Squash Hummus with brown butter and sage!
Why this recipe is great:
Quick
Easy
Affordable
Packed with plant protein and fiber
Can easily be made in bulk
Packed with flavor
Rich notes of brown butter and hints of sage and cinnamon
Vegan Butternut Squash Hummus with Brown Butter and Sage
- Total Time: 10 minutes
- Yield: Serves 4
Ingredients
- 1 15 oz chickpeas, drained, rinsed, peeled if you have the patience!
- 1 15 oz can butternut squash or you can use chopped, you can also use roasted, just keep some chickpea fluid
- 1/3 cup olive oil
- 1/4 tsp nutmeg
- 1 tsp cinnamon
- 1 tsp maple syrup
- 3 garlic cloves, chopped
- 1/2 cup tahini
- 1 tsp salt
- pepper to taste
- 3 Tbsp vegan butter
- 7 sage leaves
- 1/4 cup pine nuts (garnish)
Instructions
Instructions
- In a bowl combine the tahini, olive oil, garlic, cinnamon, nutmeg, salt and pepper. Throw in a high power blender or food processor and blend until smooth.
- Add the butternut squash and add the chickpeas with the blender or processor running, a little at a time until smooth. If using roasted butternut squash and you need fluid, use the brine from the chickpeas a little at a time. Blend until smooth.
- In a small saucepan, melt the butter over medium heat. Once melted, swirl the pan until it bubbles and specks of brown butter start to form (2 mins) add in the sage leaves, cook for 1 additional minute. (3 mins) Remove from heat and leave the sage leaves in there.
- To assemble: Pour hummus into a serving bowl. Make indentions with a spoon or spatula and drizzle the browned butter and sage leaves over the hummus. Sprinkle with toasted pine nuts. Serve with bread, crackers or veggies.
- Prep Time: 10 mins
